Roasted Butternut Squash and Quinoa With Pomegranate

by | Nov 3, 2021 | Dinner, Recipe | 0 comments

Butternut squash is coming into season, and this is a great warm meal packed full of flavour. The saltiness of the feta combines so well with the sweet creamy butternut squash and the tart cranberries. A great lunch option which can be served warm or cold.

Serves 6

Ingredients:

  • 1 small butternut squash, cut into 2cm cubes
  • 4 tbsp olive oil
  • 180g (dry weight) quinoa
  • 200ml chicken or vegetable stock
  • 65g dried cranberries
  • 20g flatleaf parsley, chopped
  • 35g spring onions, finely sliced
  • 50g pumpkin seeds
  • 75g feta cheese
  • 100g fresh pomegranate seeds
  • salt and pepper

Method:

  1. Preheat the oven to 190°C. Line a baking sheet with parchment paper.
  2. Place the butternut squash on the baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. 
  3. Roast for 25-30 mins, stirring occasionally.
  4. Heat the remaining olive oil in a pan over medium heat. Add the quinoa to the pan and toast for 3-4 minutes, stirring often and adding a splash of water if it starts to stick. 
  5. Add the stock and bring the mixture to a boil. Turn the heat down low, cover and cook for 15-20 mins, or until the quinoa has absorbed all of the liquid. 
  6. Take the pan off the heat and allow the quinoa to rest for 5 mins, still covered. Fluff up and separate with a fork.
  7. Empty the quinoa into a large serving bowl. 
  8. Gently fold in butternut squash, cranberries, parsley, spring onions, pumpkin seeds, feta cheese, and pomegranate seeds. Season with salt and pepper to taste.

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